Quick Italian Roasted (or Grilled) Veggies

This recipe is just a suggestion. This is a wonderful way to use up small amounts of veggies. It is great in the oven, better on the grill. If you grill, be sure to use less EVOO to prevent your hard work from going up in smoke!. I usually marinade the vegetables, drain the marinade, and then put them in my grill pan. The grill pan helps to keep the veggies from falling through the grate. Use the spices you like, fresh or dried. BHL


Ingredients:
4-6 cups of chopped vegetables of your choice.  I used asparagus, ends broken off and cut on the diagonal into about 1 ½" pieces, halved cherry tomatoes, and a small zucchini squash cut into coins.  The trick is to cut the veggies to the size where everything gets done at the same time.  For instance, carrots will take longer than zucchini, so cut the carrots smaller or the zucchini larger.
2-3 Tbsp Flying Olive Milanese Gremolata Extra Virgin Olive Oil. or Flying Olive Tuscan Herb EVOO, or Flying Olive Wild Rosemary EVOO, or the Flying Olive EVOO of your Choice
A sprinkle of garlic powder
Several grinds or 1-2 tsps of your favorite fresh or dried spice or herb combination (I used about 5 grinds of McCormick's Italian Herb Spice Grinder)
Salt and pepper to taste


Directions:
Heat oven to 400 degrees. Stir together the veggies on a jelly roll pan covered with aluminum foil.  Drizzle with Flying Olive Milanese Gremolata EVOO or the Flying Olive EVOO of your choice.  Sprinkle with garlic and herbs.  Toss again to mix.  Place in oven.
About every 5 minutes, check to see if your veggies are done and give them a quick stir.  Cooking time will be about 10 minutes. If they are done, but haven't browned, place under the broiler for about 1-2 minutes and serve.  Grilled veggies are great cold the next day or blend the leftovers and use in your spaghetti sauce!
Submitted by Barb L.